Parmesan peppercorn ranch dressing
A cup and a half of dressing
10 minutes
10 minutes
Ingredients:
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon MSG (optional but you should use it for the real Hidden Valley taste)
- 1⁄2 teaspoon salt
- 1 to 2 teaspoons black pepper
- 1⁄4 cup Parmesan cheese, grated
- buttermilk (probably less than a quarter cup - can use regular milk too)
Related blog post: We have the meats! And also 3 cheeses.
Directions:
Add the mayonnaise, sour cream, chopped dill, chopped chives, garlic powder, onion powder, MSG (if using) and salt, black pepper, and grated Parmesan cheese to a medium-sized bowl. Whisk well to combine.
Taste now to see if you think it needs more salt and pepper. I typically go heavy on the pepper.
You can stop now (without the buttermilk) if you want more of a mayonnaise-like consistency to spread on sandwiches.
Add buttermilk a little bit at a time and whisk until you reach the right consistency. I usually only need about 3 tablespoons to hit a thick dressing stage, but if you're making this for salads, you might want to add more.
Store in a jar or container with a lid in the refrigerator for no more than 2 weeks.
Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!
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